Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Corn tortillas |
\N \N | Salt -- to taste |
1 tablespoon | Olive oil |
1 medium | Onion -- thinly slivered |
1 small | Garlic clove -- minced |
½ teaspoon | Ground cumin |
2 \N | Canned green chiles -- |
\N \N | Finely chopped |
15 ounces | Canned tomato sauce |
2 cups | Chicken stock |
1 cup | Water |
¼ pounds | Monterey jack cheese -- in inch cubes |
\N \N | Sour cream -- for garnish |
\N \N | (opt ) |
1. Fill a deep, heavy skillet with about ½ inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into ½-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.
4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.
5. Spoon in a little sour cream at the table, if desired.
Recipe By : The California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File